Summer Fruit Sorbet with Cherries, Blueberries and Watermelon

Yield: Makes about 1 quart

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

In the kitchen with Ciscoe we prepared this sorbet with three of my favorite fruits. Feel free to use whatever is in season. Some fruits will require a little boost from extra lemon or sugar and some will have plenty of personality on their own. Have fun!

Ingredients

  • 1/4 cup raw cane sugar (or your favorite sweetener)* Add to list
  • 1/4 cup fresh lemon juice* Add to list
  • 1 cup seedless watermelon chunks Add to list
  • 1 cup blueberries Add to list
  • 1 cup pitted red cherries Add to list
  • 1/4 cup white wine or liqueur (optional)

    *You may substitute the lemon juice and cane sugar with 1/2 cup organic frozen concentrated lemonade
    Add to list

Preparation

In a medium saucepan, make a simple syrup by dissolving sugar in lemon juice over medium-low heat. Remove saucepan from heat. Cool syrup well.

In a food processor or blender, purée fruit and lemon mixture until smooth. Tip: If you want to expedite the sorbet freezing process, place the blueberries and cherries in the freezer ahead of time (about 1 hour) until they are frosty. Taste and adjust the seasoning with extra lemon juice if it is too sweet or sugar if it is too tart. You want a good balance of tart and sweet because the sorbet will lighten in flavor as it is aerated.

Add the wine or liqueur if you are using it.

At this point you have options. You may freeze the mixture in an ice cream/sorbet mixer or follow these directions: Put the fruit mixture in a glass or steel casserole dish and place in the freezer. When sorbet begins to get slushy, (about 45 minutes to 1 hour) place it in a food processor and whip to break up the big ice crystals. Freeze it a second time until it is almost firm then place it in the food processor one last time. Purée until very smooth. Transfer back to the pan and freeze fully. Keep covered until ready to serve.

Another fun option is to pour the fruit mixture into popsicle molds and freeze.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 12, 2009

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: blueberries, cherries, lemons, melons, watermelons, wine

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